Leave a Review

Reviews

The recipe says the yield is for 2 people.
I'm making it for Thanksgiving as a side for 15 guests. Do I need to multiply the recipe by 6????
Looks amazing!​

taravat
/ 11.20.2016

flag if inappropriate

So Delicious. If you are looking for a lowfat risotto, this is a great recipe. I used , 2T butter for the doubled recipe. I followed the suggestion of a previous reviewer and diced the whole stalk of the squash and baked both halves of the round part to use as mashed squash. Also a couple tablespoons of grated parmesan.

FrequentCooker
from New York
/ 01.24.2014

flag if inappropriate

I made this for 6 & it was fairly time-consuming. Also, while it cooked beautifully, some of my family thought that our regular, roasted butternut squash was better. We love risotto, but will be making other recipes of it & roasting our butternut squash as usual.

tdavido
from Saint Paul, MN
/ 01.09.2014

flag if inappropriate

Have made this many times. It is delicious.

andinore
from St Paul, MN
/ 11.04.2013

flag if inappropriate

I roasted all the squash in cubes then did the risotto like it said and added meyer lemon zest at the end since I didn't have chives. It was awesome!

frenchie03
/ 01.21.2013

flag if inappropriate

This recipe was really great! It wasn't too heavy which was nice! It reminded me of this other recipe I tried in this ebook: http://amzn.com/B00AKWI47Y

cgomes
/ 12.20.2012

flag if inappropriate

I've made this recipe EVERY Christmas and Thanksgiving since I first got the issue in 1995...it is truly amazing ! Make sure you at least quadruple the garlic and ginger and the dice for the squash can be bigger. Enjoy !!

A Cook
from Vancouver, Canada
/ 12.07.2012

flag if inappropriate

Oh my sweet baby Jesus. I made this recipe doubled, with a rather small squash (1.5 lb), upped the garlic, and skipped the ginger and chives. I roasted the squash in 3/4" dice and just mixed it halfway through brothing. I added 1/2 c parmesan cheese and 3 tsp chopped fresh sage at the end. Also it needed more salt at the end. But, boy, by then it was amazing. More amazing than any restaurant risotto I've ever tried. I think I'm in love...

kmwann
from Annapolis, MD
/ 04.16.2012

flag if inappropriate

I make this almost every year for Thanksgiving, because my family requests it. They love it, I love it, it's awesome. The recipe varies depending on how you cook the butternut squash. Definitely bake it in the oven, with a little olive oil, salt and pepper. Maybe even the lightest hint of nutmeg. I leave out the ginger, even though I love ginger, but not in this dish. The Parmesan and chives are important, don't skip them!

A Cook
from Carmel, CA
/ 11.23.2011

flag if inappropriate

I've made a lot of butternut squash risottos over the years, and this one is the most flavorful. I made it exactly as the recipe (which I almost never do) and the addition of the ginger to a typical combination just makes the dish.